Heat 1 tsp oil in a large frying pan.

Squeeze the meat from the chorizo directly into the pan.

Add the onion and fry for 5 mins, crushing the meat with a spatula until broken up, golden and surrounded by its juices.

The onion will also be soft and golden.

2)Meanwhile, put the spinach in a colander, slowly pour over the boiled water to wilt it, then run under the cold tap.

Squeeze out the excess water using your hands, then set aside.

Line a baking tray with foil, rub with a little oil and place the fish on top.

Season, sprinkle over the smoked paprika and drizzle with a little more oil.

3)Tip the chilli into the pan with the sausages, fry for 1 min more, then add the beans, spinach, lemon juice and extra virgin olive oil.

Let it warm through gently, then season to taste.

4)Grill the fish for 5 mins or until flaky but not dry – you won’t need to turn it.

Spoon the bean mixture onto plates, then carefully top with the fish and any juices from the tray.